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A Barry Callebaut Brand
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  1. Home
  2. Ruby Cabosse Praline - Rosé Champagne

Sensazione di cioccolato

Ricetta

Created by
  • Philippe Bertrand - Direttore di Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  • Philippe Marand - Chef Cacao Barry® e responsabile centri CHOCOLATE ACADEMY™ EEMEA
  1. Crema Ghana
  2. Crema fondente Venezuela
  3. Pain perdu

Crema Ghana

ingredienti preparazione
  • 1120g
    Whole milk

Sobbollire a 85°C

  • 340g
    tuorli d'uovo
  • 240g
    zucchero finissimo

Passare al colino

  • 200g
    Salsa inglese piccante

Versare

  • 40g
    CHM-P40GHA

Su

Crema fondente Venezuela

ingredienti preparazione
  • 250g
    acqua
  • 100g
    glucosio

Bollire

Raffreddare a 80°C

  • 400g
    CHD-P72VEN
  • 400g
    Salsa inglese piccante

Versare su

Pain perdu

ingredienti preparazione
  • 1pezzo(i)
    uovo/i intero/i
  • 40g
    zucchero
  • 200g
    panna

Mescolare

Tagliare il panpepato a dadini.
Immergerli in questo composto.
Cuocere in forno su Silpat a 170°C per 6- 8 min.

Discover more recipes

Crème brulée

Crème brulée

Madeleine al cioccolato

Madeleine al cioccolato

Amaretti

Amaretti

L'Alto

L'Alto

Millefoglie Zéphyr™

Millefoglie Zéphyr™

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